Selective Fermentation of Lactobacillus delbrueckii ssp. bulgaricus SRFM-1 Derived Exopolysaccharide by Lactobacillus and Streptococcus Strains Revealed Prebiotic Properties
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The prebiotic potential of exopolysaccharide (r-EPS) structures released from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1 was assessed using in vitro fermentations. Fermentations with pure cultures of Lactobacillus (nine strains) and a Streptococcus strain as well as two food-borne pathogenic Escherichia coli were performed. Scanning electron microscopy and Congo red testing revealed that the three r-EPS fractions had different individual structures. All r-EPS fractions were found to stimulate the growth of the lactobacilli and the Streptococcus strain and inhibit the growth of the E. coli strains. Additionally, the primary structure including molecular weight, monosaccharide composition and glycosidic linkages and the individual structures of three r-EPS fractions were found to influence the μmax and cell density of these strains. The results strengthen previous studies on the r-EPS from L. delbrueckii ssp. bulgaricus SRFM-1 and provide additional validation of r-EPS as a potentially novel prebiotic for incorporation in functional foods.
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EPS from Lb. delbrueckii ssp. bulgaricus SRFM-1 showed ability to promote growth of S. thermophilus and an inhibitory effect on E. coli.
“EPS from Lb. delbrueckii ssp. bulgaricus SRFM-1 showed the ability to promote the growth of S. thermophilus and an inhibitory effect on E. coli [164]”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [164]
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Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
Prete, R., Alam, M. K., Perpetuini, G., Perla, C., Pittia, P., & Corsetti, A. (2021) · Foods · doi:10.3390/foods10071653 · Cited by 194 · see citing works
- Authors
- Tang, W., Han, S., Zhou, J., Xu, Q., Dong, M., Fan, X., Rui, X., Zhang, Q., Chen, X., Jiang, M., Wu, J., & Li, W.
- Affiliations
- Nanjing Agricultural University (CN)
- Xinjiang Agricultural University (CN)
- Tarim University (CN)
- Corresponding author
- Li, Wei
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2020-06
- Volume
- 69
- Pages
- 103952
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W3016149202
- Cited by
- 31
- References
- 37
- Citations by year
- 2026: 6 · 2025: 2 · 2024: 4 · 2023: 6 · 2022: 7 · 2021: 6
- FWCI
- 3.08
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Journal of Functional Foods (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Greater South Information System
- Funders
- Natural Science Foundation of Jiangsu Province
- National Natural Science Foundation of China
- Fundamental Research Funds for the Central Universities
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Keywords
- Lactobacillus bulgaricus, exopolysaccharides, prebiotic properties, selective fermentation, Lactobacillus, Streptococcus, Escherichia coli, in vitro fermentation, Congo red staining, monosaccharide composition, glycosidic linkage, functional foods, probiotics
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